Place carrots in an oven tray and drizzle with oil and season. Add beets wrapped in and place tray in the oven, turn it to 180’C (160’C fan-forced) and roast for 45- 60 minutes or until a skewer easily pierces the flesh. Remove until cool enough to handle. Peel beets using disposable gloves, then halve or quarter if large. Only halve carrots if large.

To peel Redbelly, using a sharp knife, cut a thin slice off the ends of each Redbelly. Stand up on one end, and carefully, following the contour of the Redbelly, cut down to remove the peel and the pith. Holding the fruit in one hand, cut down one side of the membrane on one segment, almost to the core. Cut down along the inside of the opposite membrane, to cut out a wedge with no pith or membrane attached. Repeat until you have cut out all segments. Squeeze juice out of the remaining core and add to juice for vinaigrette then discard the core.

About Lyndey

Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over thirty years.